Pumpkin Bread

by alec5216
Tastiness: Difficulty:
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ingredients

  • 3 cups sugar
  • 3 1/2 cups allpurpose flour
  • 2 t. baking soda
  • 2 t. each nutmeg, cloves, allspice, and cinnamon
  • 4 eggs
  • 1 can (16 oz.) pumpkin (see comments for substitution)
  • 1 cup oil
  • 1 cup raisins (optional)
  • 1 cup walnuts or pecans (optional)
  • 1 1/2 cup semisweet chocolate chips (optional)
  • water (amount varies, depending on whether using raisins or chocolate, as will be explained in directions)
  • Directions

    If using raisins, soak raisins in 1 cup of water. Stir dry ingredients into a large mixing bowl. This should include the spices. Add oil, eggs, pumpkin, and raisins with the water they are soaking in. If you do not use raisins, add ¾ cup of water. Stir in chips or nuts.

    Bake at 325 degrees:

    Divide into two 9”x5”x3” loaf pans (grease and flour the pans) for 65 minutes

    Or

    Regular muffin pans (use papers) for 25 minutes

    Or

    Miniature muffin pans (use papers) for 18-21 minutes

    The bread is ready when you apply light finger pressure and the bread springs back

    Note: If you would like to make some with raisins and some with chocolate, put ½ cup raisins into ¾ cup water. Add the water to the overall mixture, but not the raisins. Then separate the mixture into two portions, and add the chocolate to one and the raisins to the other. You can also omit the raisins, chocolate, and nuts and make plain pumpkin bread.

    Comments

    • carol says: Libby's Pumpkin is now seasonal, available only around Thanksgiving. If it is not available, substitute Libby's Pumpkin Pie Mix, reduce sugar to 2 1/4 cup and water to 1/4 cup. I have tried using other pumpkin and it doesn't taste the same.

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